ReviewNature food2024
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception.
Review in Nature food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed.
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Atomic Force Microscopy for Cross-Disciplinary Materials Research.Small methods · 2025Review
- Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions.Food chemistry: X · 2025Article
- Quantum food and nutrition: Subatomic approaches to nourishment for health and well-being.Asia Pacific journal of clinical nutrition · 2025Article
- Edible 3D printed emulsion gels: Effects of inulin on sensory characteristics and mechanical properties.Current research in food science · 2025Article
- Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin.Current research in food science · 2025Article
- Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics.Food chemistry: X · 2024Article
- PungentDB: Bridging traditional Chinese medicine of medicine food homology and modern food flavor chemistry.Food chemistry: X · 2024Article
- Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy.Foods (Basel, Switzerland) · 2024Article
- Nanodisc Technology: Direction toward Physicochemical Characterization of Chemosensory Membrane Proteins in Food Flavor Research.Journal of agricultural and food chemistry · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Food texture, along with taste and odour, is an important factor in determining food flavour. However, the physiological properties of oral texture perception require greater examination and definition. Here we explore recent trends and perspectives related to mouthfeel and its relevance in food flavour perception, with an emphasis on the biophysical point of view and methods. We propose that atomic force microscopy, combined with other biophysical techniques and more traditional food science approaches, offers a unique opportunity to study the mechanisms of mouthfeel at cellular and molecular levels. With this knowledge, food composition could be modified to develop healthier products by limiting salt, sugar, fat and calories while maintaining sensory qualities and consumer acceptance.
Indexed as
Identifiers
38605131What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.